Call them beef roulade, rouladen, rolls or olives. Wondering why "olives"? When thin slices of beef were stuffed, rolled and tied, they took the shape of an olive and hence, referred to as "beef olives" even though the dish contains no olives. Popular in Goa and enjoyed as a celebratory dish for feasts, special occasions and events. My mother-in-law (from Cansaulim), makes the best beef rolls and prepares them every year for the family to celebrate the village Three Kings Feast. Though time consuming, they are worth the effort and exceptionally delicious.

Stuffing vary and include strips or slivers of vegetables like carrots, potatoes, green chillies, garlic with Goa sausage meat or pork fat. Slices of beef are pounded with a meat mallet, seasoned with salt, vinegar and marinated with a spice paste for a couple of hours. Filled, rolled, tied and seared in oil. The rolls are then cooked with onions, tomatoes in a spicy gravy till tender and done. They are scrumptious, tempting and with one bite, you get an explosion of different flavours in your mouth that come together in perfect harmony. Absolutely scrumptious and irresistible, usually served as a side dish on a buffet table.

Wash meat, pat dry, trim off fat and cut into 4" x 4" slices. Place each slice between two pieces of plastic wrap and pound slices with a meat mallet. If you don't have one, then use a rolling pin or heavy pan, preferably a cast-iron skillet.

Marinate slices with the ground marinade paste. Season with salt and 1 tablespoon vinegar. Cover and refrigerate for two hours.

In each slice, place a strip of carrot, potato, few slices of onion and a tablespoon of sausage meat. Roll the slice and secure with toothpicks or twine.

Heat 2 tablespoons of oil in a pan and sear the rolls in batches. Set aside.

In the same pan, add the balance 2 tablespoons of oil and fry the onion till lightly brown. Stir in the tomato, when soft and pulpy, mix in the ground spice paste. Cook for a minute or two. Then, add the beef rolls, tamarind water, 1 tablespoon of vinegar and bouillon cube. Cover and let beef rolls cook on medium heat for 30 minutes or till tender. Check for seasoning, add a pinch of sugar and salt.

To thicken gravy, remove beef rolls in a plate. Continue to cook the gravy to desired consistency. In the meantime, untie the twine or get rid of toothpicks. Transfer rolls back into the pan. Coat with gravy and serve hot.

Note:

I did not secure the rolls with twine or toothpicks but it is always safe to do so to prevent them from opening up.

Managed to get 12 slices out of 1 kg beef. In case you get more, accordingly, use an extra carrot and potato.

Green chillies included in the spice paste and marinade.

Beef rolls taste delicious the following day. They can be made ahead and refrigerated.